Chettinad egg curry

By Swasthi on August 9, 2022, Comments, Jump to Recipe

Chettinad egg curry recipe – A flavorful and tasty egg curry recipe from South Indian cuisine. Pairs wonderfully with almost anything like plain rice, jeera rice, chapathi, appam and even with a biryani.

chettinad egg curry

This chettinad egg curry has roughly been adapted from my chettinad chicken curry recipe on the blog. The curry isn’t very hot but is moderately spicy which makes the gravy very flavorful.


1. Bring eggs to room temperature. Wash and boil them. Remove the shells and pierce them randomly with a fork few times. Set aside.

boiling eggs in pot for egg curry

2. We need to make fresh chettinad masala for this recipe. The key to making this chettinad spice powder is roasting them right without burning otherwise it will lend a bitter taste. Heat a pan and dry roast red chilies and coriander seeds on a low to medium heat. If your red chilies turn crisp at any time during this process set them aside.

roasting chilies coriander for chettinad masala

3. When the coriander seeds smell good, add green cardamom, saunf, cumin, pepper corn, cloves and cinnamon stick. Allow them to roast lightly, make sure the spices do not get over roasted otherwise it will lend a bitter taste.

roasting spices for egg curry

4. Set aside the spices roasted earlier to prevent over roasting them. Ten add poppy seeds or cashews and saute for 2 mins. Then add grated or chopped coconut. I did all in the same pan but I suggest not to over fry the spices as it may lend a bitter taste. Saute until it smells good for 2 mins. Cool these completely.

coconut for chettinad masala

5. Add them to a blender and powder finely.

chettinad masala powder

6. Add little water and make a thick paste.

fresh masala to make egg curry

7. This step is optional. Most people like to use roasted eggs in gravy, so just showing it. I do not prefer to reheat cooked eggs. If you like to then proceed with heating a pan with 1 tsp ghee. Saute on a medium flame until golden and sprinkle some salt and chili powder. Set these aside.

roasting eggs

How to make chettinad egg curry

8. To the same pan, add more oil and heat up. Allow mustard seeds to crackle, then saute curry leaves.

tempering spices

9. Add finely chopped onions or onion paste. Saute until golden.

frying onions to make chettinad egg curry

10. Add ginger garlic paste and fry until the raw smell goes off. I had to interrupt cooking my curry for an hour, so onions were discolored.

ginger garlic paste

11. Add finely chopped or pureed tomatoes.

tomatoes for egg gravy

12. Saute until the moisture from tomatoes evaporate. Make sure the raw smell of onion and tomato has gone completely.

onion tomato masala for egg curry

13. Add the ground masala and then enough water to make a gravy.

water to make gravy

14. When the gravy thickens & oil appears on top, add salt and stir. Check the salt and adjust as needed. Then add eggs. Stir well and add coriander leaves. You can simmer the eggs in the gravy for a while, but as i such do not do it. I just add them to the hot gravy and switch off the stove. Keep covered until served.

addition of coriander leave in chettinad egg curry recipe

Serve with rice, chapathi, biryani or jeera rice.

You may also like this punjabi egg masala and this south Indian style egg gravy recipe.

chettinad egg curry recipe

Chettinad egg curry recipe

Chettinad egg curry

Chettinad egg curry – South Indian style egg curry made with fresh ground masala
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For best results follow the step-by-step photos above the recipe card

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes

Ingredients (US cup = 240ml )

  • 4 boiled eggs
  • 1 onion large , finely chopped or paste
  • ¾ cup tomatoes cubed , or ½ cup puree (2 No medium)
  • 1 sprig curry leaves
  • 1 tsp ginger garlic paste
  • Salt as needed
  • 2 to 3 tbsp oil (divided – 1+ 2)
  • ¼ tsp mustard seeds
  • coriander leaves few

For chettinad masala

  • 1.5 tbsp poppy seeds or 8 cashews
  • ¼ cup coconut chopped or grated
  • 2 tsp coriander seeds / dhaniya
  • ¾ tsp fennel seeds / saunf
  • ½ tsp cumin / jeera
  • ¼ tsp pepper (optional)
  • 3 to 5 red chilies (less spicy)
  • 2 green cardamoms / elaichi
  • 3 cloves
  • 1 inch cinnamon stick



  • Heat a pan and dry roast chilies and coriander seeds on a low flame. When they turn aromatic, add cumin, fennel, pepper, cloves, cinnamon and cardamoms. Toss and roast just for a min
  • Add coconut and saute until a nice aroma comes out. To the hot pan, add poppy seeds. Toss & Cool this and powder finely. Add little water and make a thick paste. Takle care not to overfry the spices or red chilies as it may lend a bitter taste.
  • Pierce eggs with a fork randomly. Add a tsp of oil and fry them until golden. Add a bit of chili powder and salt. Keep them aside.

Making chettinad egg curry

  • Add more oil to the same pan. When the oil turns hot, add mustard seeds and curry leaves.
  • Soon the mustard seeds will crackle and curry leaves turn crisp. Then add onions and saute until golden.
  • Add ginger garlic paste and saute until the raw smell disappears.
  • Next add tomato puree and cook until the mixture thickens. Make sure the raw smell of onion and tomato has gone.
  • Add the ground paste and then water as needed to make gravy.
  • Cook on a medium heat until the gravy thickens. Add salt and check the taste.
  • Add the roasted eggs and coriander leaves. Switch off or continue to cook the eggs in gravy for a while. Keep it covered until ready to serve.
  • Serve chettinad egg curry with chapathi or rice.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Chettinad egg curry
Amount Per Serving
Calories 223 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 3g19%
Cholesterol 186mg62%
Sodium 128mg6%
Potassium 405mg12%
Carbohydrates 12g4%
Fiber 3g13%
Sugar 5g6%
Protein 9g18%
Vitamin A 695IU14%
Vitamin C 64.8mg79%
Calcium 113mg11%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.
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About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me

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5 stars
I tried this, tasted best. to make bulk chettinad masala powder (aprox. 200-300g ) can you please let us know weight grams.

Hi Madam, can you please let me know the weight in grams to make aprox. 200-300g chettinad masala powder, so that can be used for multiple times.

5 stars
This is a good egg curry recipe. I followed it exactly and it turned out tasty. My only confusion was that the recipe method didn’t indicate when to add the curry leaves. This recipe would also be very good with chicken instead of egg.

5 stars
Tried this and it was so delicious. Thanks for sharing??

5 stars
Too good..I tried this has turned out very tasty n my family loved it..thank you..

5 stars
Hi Swasthi!
Your recipes bring out my memories of my grandma’s cooking. Loving it a lot! Thank you!

3 stars
Thankyou g

5 stars
Hi, I made this curry and all I can say is every recipe of yours has been spot on and so is this one. Jazaak Allah.

5 stars

Tried it for the first tine.. came out real well.. made made mutton chetinad once… but this was quick and nice..
Just a thought. Why we don’t add turmeric?

5 stars

4 stars
deliciouso !! thanks much ! I combined the two egg curry recipes

4 stars
A good egg recipe. Thank you.

5 stars
I am thinking about cooking this tomorrow since my garden is packed with super fresh curry leaves.
A quick question if I may, would it be okay to omit the coconut from the Chetinnad masala altogether?

Love everything I’ve cooked so far from your blog and have received great inspiration for simple Indian homecooking. Thanx so much.

5 stars
superb. everyone in my family has a special tongue for chettinad recipe. i received a star grade after cooking your recipe. thank you very much.

5 stars
Awesome recipe. Came out very well.. ty swathi

5 stars
Its just awesome .. I am a 12th std student and it is pretty easy to make this

5 stars
Namaskar! I would like to print this recipe as it seems very tasty but I seem unable to do so? Any suggestions?

So you expect people to cook with a tablet in front of them in the kitchen? That is the only option to use the recipe?

Thanks for understanding! I like your vision but some of us are not there yet! I have printed out the card and will be making it tonight!

5 stars
Chettinad egg Curry’s recipe is came out nice..thanks for sharing altogether different recipe.

5 stars
Hi Swathi Garu,

I will be trying almost all recipes from your website.

In chetinadu egg curry, which will go best. Dry coconut powder or frozen coconut grated??? We can’t get here fresh coconut.

Thank you for all the recipes.

5 stars
Gonna try it today..

Had a craving for egg curry and was going to use my usual standard gravy but so glad i tried your recipe instead. It was delicious and so fragrant. I made it twice in the same week i couldn’t get the memory of it out my head! Will be trying lots more of your recipes. Im not vegetarian but prefer to eat meat once a week. Looking forward to cooking more vegetarian dishes on here. Thank you for sharing your recipes!